Name: Spaghetti All’Assassina Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 5 tbsp. extra-virgin olive oil; 4 cloves garlic, finely chopped; 1 tsp. crushed red pepper flakes; 1 tbsp. tomato paste; 3 cups tomato passata or puree; 2 cups (or more) low-sodium chicken broth; 8 oz. spaghetti; 1 tsp. kosher salt

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Introduction

Spaghetti All’Assassina is a fiery and flavorful Italian pasta dish known for its unique cooking method that creates a slightly charred, deeply sauced spaghetti. This one-pan wonder combines garlic, chili, and tomato broth for an unforgettable taste experience that’s perfect for spice lovers.

A close-up view of spaghetti covered in rich red tomato sauce with slightly charred spots throughout the noodles, creating a mix of deep orange and dark brown tones. The spaghetti strands are lifted by white tongs with some sauce residue visible on the tool, and the base shows more tangled spaghetti in sauce inside a metal pan. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tbsp. extra-virgin olive oil
4 cloves garlic, finely chopped

1 tsp. crushed red pepper flakes
1 tbsp. tomato paste

3 cups tomato passata or puree
2 cups (or more) low-sodium chicken broth

8 oz. spaghetti
1 tsp. kosher salt

Instructions

Step 1: In a large 10″ to 11″ skillet over medium-low heat, heat the olive oil. Add the chopped garlic and crushed red pepper flakes, stirring constantly until the garlic begins to soften and the oil takes on a golden color from the flakes, about 2 to 3 minutes. Stir in the tomato paste and cook for about 1 minute until the garlic is lightly golden and the tomato paste breaks into small clusters.

Step 2: In a medium bowl, mix the tomato passata with the chicken broth. Increase the skillet heat to medium-high and lay the spaghetti flat in the skillet. Pour in 1 cup of the tomato broth mixture and cook without stirring until the liquid evaporates, forming a thick paste on the bottom and around the spaghetti, approximately 4 to 5 minutes.
Step 3: Use a metal spatula to gently unstick the spaghetti as it starts to char on one side. Sprinkle with the kosher salt, add another cup of tomato broth, and continue cooking, stirring frequently. Let the liquid nearly evaporate and thicken into a sauce, about 4 to 5 minutes. Gradually continue adding the remaining tomato broth in portions, cooking and stirring occasionally, until the spaghetti is al dente, nicely charred, and well-coated with the thick sauce, about 25 to 30 minutes.

Tips & Variations

For a vegetarian version, substitute the chicken broth with vegetable broth or water.

If you prefer less heat, reduce the red pepper flakes to ½ teaspoon or omit them entirely.
Using a metal spatula is key to scraping and lifting the pasta as it chars, creating the dish’s signature texture.
Serve with grated Parmesan or pecorino cheese to balance the spice and deepen flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce is too thick. Avoid microwaving to preserve texture and flavor.

How to Serve

The image shows a close-up of several small round nests of spaghetti coated in a shiny, bright red sauce with visible flakes of red chili and bits of garlic scattered on top. The noodles are thick and twisted tightly into small bundles, placed on a white plate with a smooth texture, set against a white marbled surface. A woman's hand is seen sprinkling some additional red chili flakes over the pasta, adding a spicy finish to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Spaghetti is traditional and works best because it can lay flat in the pan and char evenly. However, thin pasta like linguine or vermicelli can work if cooked carefully in a similar method.

Why does the spaghetti need to stick and char in the pan?

The sticking and charring create the unique texture and smoky flavor that defines Spaghetti All’Assassina. Don’t stir too often early on to allow this process to happen, then use a spatula to lift and loosen the pasta as it chars.